Chinese Food
~Coco macarone - Italian macarone with small size and big taste
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The first plate of macarone batter in the new oven is a little thin, so the body of the cake is not thick enough. Besides, the skirt is not bold enough. It's an introverted type, but it has lace bottom and is not hollow. It makes me feel very happy. It's not perfect. But this first experiment was a success
Cooking ingredients
Cooking Steps
Step1:[cocomacarone] materials - a-almond powder 93g, cocoa powder 7g, sugar Powder 100g, protein 37gb - young granulated sugar 80g, water 25gc protein 38g, young granulated sugar 20g, protein powder 0.5
Step2:Put almond powder, cocoa powder and sugar powder in the basin
Step3:After mixing. Sieving
Step4:Pour 37G of protein into cocoa almond powder, cover with powder. Set aside
Step5:Pour 38g protein from material C into a basin without water or oil
Step6:Mix the young sugar and protein powder; open the eggbeater at a medium speed and beat the protein to a dry foaming state
Step7:100g of young sugar and 25g of water in a container
Step8:At the same time of beating egg white, turn on a small heat to boil; boil syrup until it is 118 degrees away from the fir
Step9:Open the eggbeater at a high speed. Pour the boiled syrup into the dry protein cream with a fine water flow until it is completely poured in. The bottom of the syrup pot is clean
Step10:After pouring sugar water, beat the eggbeater to medium speed and continue to beat until it is hard foaming. Cool to room temperature
Step11:Mix the materials in step 3 evenly with a scraper until there is no dry powder
Step12:Mix the beaten cream and batter three times
Step13:The first time to add protein cream to cut and mi
Step14:First mixing complete
Step15:Add protein cream for the second tim
Step16:The second mixing is finishe
Step17:The third time to add protein crea
Step18:The batter drips like a ribbon
Step19:Put the batter into the decoration bag
Step20:Squeeze a round paste of about 3.5cm on the oilcloth. Squeeze the back end and start the baking basin. Pat the bottom a few times to make the paste level and shake out bubbles
Step21:After the skin is dry, put it into a 150 degree preheated oven. In the up and down baking mode, press the hot air. In the lower layer, bake for 16 minutes
Step22:When it has cooled down completely, remove it from the mat and squeeze Chocolate Ganache into a piece of cake
Step23:Squeeze in the white tea again, Qiao ganesh
Step24:Cover another macaroni and refrigerate it overnight. Enjoy when it's wet.
Step25:Filling 1. Chocolate Ganache material - 65% dark chocolate 100g, light cream 100
Step26:Cream in a container. Heat to a slight boil
Step27:Slowly pour into dark chocolate
Step28:Stir well until chocolate melts; cool to consistenc
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Cooking tips:Broken read ~ 1. The almond powder should be American almond powder. It's fragrant and thick; 2. If the almond powder bought is not delicate enough, you can polish it again by yourself. When grinding, you can add sugar powder as per 1-1; 3. Don't shake the pot when boiling sugar water. Turn to a small fire and boil slowly after boiling. Because the quantity is small, you need to look after it to avoid pasting the pot; 4. When the boiled syrup is poured into protein, hold the eggbeater in one hand to keep high speed Whisk. Slowly pour syrup along the edge of the egg bowl with the other hand. Do not pour syrup over the top of the beater. 5. Mix the protein cream into the TPT batter in three times. Press the first two times to mix evenly. Finally, pour the TPT batter into the protein cream basin. Mix gently with the method of fishing and mixing. 6. The batter falls like a ribbon. After falling, the texture will not disappear quickly. The disappearance is too fast. It means that the batter is too thin and over stirred. 7. The shell of macarone can be placed in the room temperature ventilation environment. It can also be placed in the baking environment Box direct low temperature
